Recent Studies of Pickering Emulsions: Particles Make the Difference.
759 citations recorded by the source corpus.
In recent years, emulsions stabilized by micro- or nanoparticles (known as Pickering emulsions) have attracted much attention. Micro- or nanoparticles, as the main components of the emulsion, play a key role in the preparation and application of Pickering emulsions. The existence of particles at the interface between the oil and aqueous phases affects not only the preparation, but also the properties of Pickering emulsions, affording superior stability, low toxicity, and stimuli-responsiveness compared to classical emulsions stabilized by surfactants. These advantages of Pickering emulsions make them attractive, especially in biomedicine. In this review, the effects of the characteristics of micro- and nanoparticles on the preparation and properties of Pickering emulsions are introduced. In particular, the preparation methods of Pickering emulsions, especially uniform-sized emulsions, are listed. Uniform Pickering emulsions are convenient for both mechanistic research and applications. Furthermore, some biomedical applications of Pickering emulsions are discussed and the problems hindering their clinical application are identified.
Subfields: Food Science, Materials Chemistry
View Paper: https://www.semanticscholar.org/paper/9a94fa3376f0d41ac48c0a542f90cf65b2440c28
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
In Materials Chemistry
Citations in the corpus
- Current Trends in Pickering Emulsions: Particle Morphology and Applications (2020, background): “Wu and Ma [22] described how to prepare Pickering emulsions, especially the techniques that allow the production of uniformly sized emulsion droplets.”